Here's the funny thing about DEBAILLEUL...Their head chef, Marc Debailleul is not only French but an M.O.F. to boot.Meaning he's been chosen as the top in his industry as well as winning numerous prizes at the Lyon Pastry D'or etc. AndDebailleul is in Brussels! What's more, there is a decidedly "Scottish style" to their presentation like this clan tartan plate or the tartan plaid that lines their divine little info booklet!?Yet if you took yourself off to Scotland I bet you wouldn't have a snowball's chance in Hell of finding such rare goodies as these. Correct me if I am wrong any of you native Scots out there.Debailleul has even named one of their very French gateaux "Dumphries"? Does the chef dream of being in Scotland doing a Highland fling while munching some shortbread?Here's a gateaux that looks like a hedgehog to me... Is that the Scottish national mascot?

Chef Marc Debailleul and their director, Hans Pauwels at the show. I think he told me they may be opening a shop in the US..even New York! Oh Please do! I thinkthey said come visit next time I'm in Brussels. I do plan to make a side trip from Paris in March to see Belgian chocolates. I must admit I took poetic licence with today's aquarelle.Debailleuldinnae have no blue boxes or chocolate-covered cherries.

Rue de Ganshoren 27-39 1081 BruxellesBelgiumAnother reason I must visit - it behooves (Scottish?) me to make a more accurate painting of their chocolates. The arrow is pointing to their excellent booklet full of tempting "chocolate maps" that will make you want to jump on the next plane to Brussels!None of this matters a trice. Debailleul's pastries and chocolates are superb in appearance and taste. They kindly gave me a box of chockies. If only I had it here to paint.

All of their graphics and packaging are superior - the best I saw at the Paris chocolate Salon.This ballotin of chocolates...sigh. Everything was under glass, well protected from greedy hands and yearning eyes.

31 comments:

Good morning!I think Debailleur will be inspired to have both blue boxes and chocolate covered cherries after your post! Lovely as always....I took a trip through the full collection of your mini "madness" on flickr and was amazed how many there are. Wonderful to see them all together. They are fantastic.

Oh you are too kind CRIS IN OREGON..at least in this instance, I dinnae not do the chocolate justice. I cannae be repainting this one as I type :)I'm turning Scottish from all this exposure to tartans and thistles..

He really raises the bar, huh? Could sink into any one of these and live happily ever after...must be my scots ancestry on my mothers side. I think you are chocolate are doing more than fine... :)I am a-drool too, cakespy.

Is it Debailleul or Debailleur? I'm confused.Their website it GORGEOUS! Anyhow, one would pronounce it similar to this(I am no phonetics speller lol): Deuh-bye-yull (the one ending with the L)....if that helps at all ;)

Asuncion ananda how right you are!Foulards..silk shirtsEven umbrellas for goodness sakes would be wonderful...In fact, they should REALLY put their cakes on an umbrella and silk scarves..I'd buy them for surexxxAnnie

LOL! Your Scottish is even better than your French! This reminds me that the single funniest page I have ever read in a book is in Bill Bryson's "Notes from a Small Island". It's page 308 of the paperback edition an Bryson recounts a conversation in a Glaswegian pub. It's worth reading the WHOLE book to get to it, but if you must, just read chapter 29. Debailxxxxwhatever has the most fantastic graphics and goreous chocs...Got to go raid the leftover red wrapped Hershey's kisses now...yes, I know, I'm really not fit to read your blog.

we have DEBAILLEUL here in Tokyo. I only know how to pronounce it in Japanese...but can be different from the original.The sweets and wrapped packages are so lovely.And your photos and waterclour work are fantastic as usual. I adore them.

Aww... Debailleul... toute mon enfance. :)When they do open a shop in NYC, you'll have to tell me! We have good ol' Neuhaus, chi-chi extraordinaire Marcolini, and Debailleul would be a good addition to the Belgian-NY tableau.Love your posts, Carol! I always smil when I see your cute aquarelles on my Flickr photo stream. :)

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